In need of an unbelievably simple, guaranteed crowd pleasing dessert? This Oatmeal Chocolate Chip Cake is your perfect solution. I know there aren’t many crowds to please these days, but hopefully there will be soon. Until then, if you give this recipe a try, your family will certainly thank you! This recipe is one of those classics that I haven’t a clue where it came from, but I think those are often the best recipes. If it has been around for years, it must be good. My mom actually made this for a luncheon at church not too long ago and everyone was raving about it and asking for the recipe. Well, now the secret’s out!
Per usual, I did change a couple things from the original recipe. I used old-fashioned oats instead of quick oats, swapped butter for margarine, and used aquafaba as “eggs”. Also, I used whole wheat pastry flour rather than all-purpose and raw, unrefined sugar instead of conventional white sugar. I did keep the brown sugar in the recipe, but next time, I’d like to try using sucanat instead.
When making Oatmeal Chocolate Chip Cake, it’s important to read through the whole recipe first. The first time I made this, I did not do that and forgot to divide the sugar and chocolate chips. It turned out fine, but it’s a lot better with some chocolate chips and little sugar reserved to sprinkle on top. Also, this recipe can be easily cut in half and baked in an 8×8 pan, like my Staub dish in the photos. I hope you give this cake a try and let me know what you think in the comments below. I’d love to hear from you! Enjoy!
Other recipes you may enjoy:
- Banana Chocolate Chip Cake
- Coffee Infused Cake with Mocha Frosting
- Oatmeal Chocolate Chip Cookies
- Milk and Honey Chocolate Cupcakes
- Refined-Sugar Free Date Bars
Oatmeal Chocolate Chip Cake
- 9×13 baking dish
- Tea kettle
- 1 ¾ cup boiling water
- 1 cup old fashioned oats
- 1 ¼ cup raw, white sugar (¼ cup reserved)
- 1 cup brown sugar
- ½ cup butter (softened)
- 6 Tbsp aquafaba
- 1 ¾ cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp unsweetened cocoa powder
- 12 oz semisweet chocolate chips
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Heat the water in a tea kettle until boiling. Place the oats in a small bowl and the pour the water on top. Let stand 10 minutes.
- Meanwhile, place the softened butter, 1 cup of raw, white sugar, and 1 cup of brown sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar. (An electric hand mixer would also work.)
- Add the oat mixture, aquafaba, flour, baking soda, salt, and cocoa. If using the stand mixer, continue to mix on a low setting, remembering to scrape down the sides of the bowl periodically. If you used a hand mixer earlier, add the remaining ingredients and stir by hand, to avoid over-mixing with beaters.
- Fold in half of the chocolate chips.
- Pour the batter into the prepared baking dish.
- Sprinkle the remaining chocolate chips and reserved ¼ cup of sugar over the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean (with the exception of melted chocolate). Enjoy!